Raspberry Recipes

Strawberry-Spinach-Salad

Strawberry Spinach Salad with Fresh Raspberry Vinaigrette

Prep time: 
Total time: 
Serves: 6
Ingredients
  • 5 –8 ounces of fresh spinach
  • 1 pint strawberries, hulled and sliced
  • ½ cup walnuts or pecans, chopped
Fresh Raspberry Vinaigrette Ingredients
  • ½ cup raspberries, fresh or frozen
  • ¼ cup apple cider or balsamic vinegar
  • 2 tsp. sugar
  • 2 tsp. Dijon mustard (or 1 teaspoon dry mustard)
  • ¼ cup vegetable oil
  • salt and pepper to taste
Directions
  1. In a large bowl, toss spinach, strawberries, and nuts.
  2. Add raspberries, vinegar, sugar, mustard to a blender or food processor and puree until smooth.
  3. Slowly add oil until well combined.
  4. Add salt and pepper to taste.
Notes
Variation: To make a creamy raspberry vinaigrette, I stir in 2 tablespoons of raspberry yoghurt. Note: If I am serving this salad to a large crowd, I coat the salad with Raspberry Vinaigrette Dressing If it is just my family, I serve the dressing on the side, because once the salad is coated with dressing, the uneaten spinach will wilt and then I can’t have the leftovers for lunch.

 

Raspberry-AmarettoTrifleRASPBERRY TRIFLE

Ingredients:

  • 1/2 cup sugar
  • 1/3 cup cornstarch
  • 3 cups nonfat milk
  • 2 egg yolks, slightly beaten
  • 1 teaspoon vanilla extract
  • 1 (10 3/4-ounce) reduced-fat pound cake
  • 1/4 cup seedless raspberry jam
  • 1/3 cup orange juice (or orange liqueur)
  • 2 pints fresh black or red raspberries, divided
  • 1 (8-ounce) container fat-free whipped topping
  • 2 tablespoons sliced almonds, toasted

Directions:

  1. In a medium saucepan, stir together sugar and cornstarch.
  2. Gradually add milk, stirring until smooth.
  3. Stir in beaten egg yolks.
  4. Cook over medium heat, stirring constantly, until mixture comes to a boil.
  5. Reduce heat, boil gently for 2 minutes and remove from heat.
  6. Transfer to a bowl, stir in vanilla and refrigerate, covered, until chilled.
  7. Cut pound cake into 1-inch slices.
  8. Arrange half the slices on bottom of a trifle bowl (a wide, deep bowl with straight sides) or any deep glass bowl.
  9. Spread raspberry jam over slices and drizzle with orange juice or liqueur.
  10. Layer with half the berries, then half the chilled custard and half the whipped topping.
  11. Repeat layers with remaining ingredients.
  12. Top with toasted almonds.

Yield:

5 ounces (1/16 of recipe)

Note: You can also make this recipe using instant vanilla pudding and blueberries, blackberries and/or sliced strawberries.

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